Slow-Cooker Herb Butter Garlic Corn Sea Scallops

This slow-cooker seafood dish is the definition of effortless coastal cooking. Sea scallops and jumbo shrimp simmer gently in a rich parsley-garlic scampi butter with sweet corn and roasted garlic cloves, creating a golden, herb-flecked sauce that tastes like a seaside restaurant. The best part? Everything goes into the slow cooker at once—no searing, no stirring, no fuss. Just dump it in and let the slow cooker work its magic while you get on with your day.

There are some recipes that seem too good to be true: minimal effort, maximum flavor, and a dish that looks like it came from a professional kitchen. This slow-cooker herb butter garlic corn sea scallops recipe is exactly that. Tender sea scallops and jumbo shrimp cook gently in a bath of melted parsley-garlic scampi butter and white wine, while sweet corn and smashed garlic cloves soak up all that savory goodness.

The slow cooker does all the work, turning a handful of humble ingredients into a rich, aromatic seafood boil that's perfect for a weeknight dinner or a special occasion. Just layer the ingredients, cover, and let time work its magic.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that's ideal for delicate seafood. Unlike high-heat cooking methods that can toughen scallops and shrimp, the low, moist environment of the slow cooker keeps them tender and succulent.

The butter and wine create a flavorful poaching liquid that infuses the seafood and corn with rich, garlicky notes without any effort on your part. Because everything cooks together in one pot, the flavors meld beautifully, and the sauce becomes a cohesive, glossy emulsion.

This recipe is built on the 'dump and go' philosophy. There's no need to sear the scallops, sauté the garlic, or build a sauce on the stovetop. The parsley-garlic scampi butter does all the heavy lifting, melting into a fragrant, buttery sauce as it cooks.

The white wine adds brightness and acidity, balancing the richness of the butter and enhancing the natural sweetness of the seafood and corn. The result is a dish that tastes complex and layered, yet requires just a few minutes of active prep.

Notes and substitutions

For the best results, use dry-pack sea scallops rather than wet-packed ones. Dry-pack scallops are not treated with preservatives, so they sear and cook more evenly, and they won't release excess water into the sauce. If you can only find wet-packed scallops, pat them very dry with paper towels before adding them to the slow cooker. Jumbo shrimp (16–20 per pound) work well here; they hold their shape and stay juicy during the long cook time.

The parsley-garlic scampi butter is the flavor foundation of this dish. You can use store-bought scampi butter or make your own by mixing softened butter with minced garlic, chopped fresh parsley, lemon zest, salt, and pepper.

If you're using a store-bought version, check the seasoning—you may want to add a pinch of salt and pepper to the slow cooker before cooking. The smashed garlic cloves soften and mellow as they cook, becoming sweet and spreadable, so don't skip them.

• dry-pack sea scallops: firm white fish fillets (such as cod or halibut), cut into 2-inch chunks
• jumbo shrimp: extra-large shrimp or peeled crawfish tails
• frozen sweet corn: fresh corn kernels cut from 3 ears of corn
• dry white wine: low-sodium chicken broth plus 1 tablespoon lemon juice

Equipment

• 6-quart slow cooker
• slotted spoon
• measuring cups
• measuring spoons